lundi 21 octobre 2013
mercredi 16 octobre 2013
samedi 5 octobre 2013
Base is crunchy, top is soft like a mousse
750g shortcrust pastry
300g caster sugar
2tbsp grounded café
|melted chocolate and butter|
Bake shortcrust pastry 30 minutes in preheated oven 180°C (of course less if tarte is smaller); melt chocolate and butter (butter almost melted as shown). beat sugar, eggs and grounded café.
|beat eggs, sugar and grounded café until you get a foam|
|pour in chocolate and butter|
|final texture, before baking|
when shortcrust pastry is half baked (light golden/white) pour in chocolate cream, spread and bake 25/30 minutes more at 170°C (of course less time if tarte is smaller) Remember that final consistency its like a mousse, not a stone, don't overbake it.
Shortcrust pastry already baked 30 minutes at 180°C
Thanks to my dear Japanese friend Kana that she taught me this wonderful recipe
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